WorksheetsFood Poisoning Case Study: The Outbreak
Total questions: 29
Worksheet time: 15mins
Which reason explains how unsafe food handling could have contributed to the outbreak?
Using pasteurized eggs
Cooking food to its correct temperature
Food purchased from unsafe sources
Keeping hot foods above 135°F
Which handling error is best illustrated by thawing precooked frozen chicken breasts on sheet pans in a walk-in cooler on April 8 and cooking them the morning of April 9?
Improper thawing
Cross-contamination from raw seafood
Undercooking beef
Chemical contamination
Where is Clostridium perfringens commonly found in the environment and animals?
In soil and animal intestines
In freshwater lakes
On fruit skins only
In the air of kitchens
Which set lists typical symptoms of illness caused by Clostridium perfringens?
Fever and sore throat
Severe abdominal pain and diarrhea
Vomiting and rash
Cough and congestion
A cafeteria prepares a large batch of beef stew and leaves it to cool at room temperature for several hours before refrigeration. Which control practice directly addresses this risk for Clostridium perfringens?
Thorough washing of fruits
Proper holding temperatures and proper cooling
Adding more salt to the stew
Serving with clean utensils
Which statement best describes the diarrhea illness caused by Bacillus cereus?
It is a foodborne intoxication from heat-stable toxin present in food.
It is a toxin-mediated infection where bacteria infect the body and make toxin, with onset 6–15 hours.
It results only from undercooked poultry and has a 24–48 hour onset.
It is prevented solely by reheating food to a boil.
Bacillus cereus can cause a second gastrointestinal illness characterized by nausea, abdominal cramps, and diarrhea. What distinguishes this illness?
It is caused by toxin-mediated infection and has a long onset.
It is a foodborne intoxication; the toxin is highly stable and resistant to heat, and onset is quick.
It is viral and spreads person-to-person with no relation to food.
It requires spores to germinate only at freezing temperatures.
Which control practice is most appropriate to reduce risk from Bacillus cereus during service and cooling?
Avoid using digital thermometers to prevent cross-contamination.
Monitor temperature during service and cooling, using tip-sensitive digital thermometers.
Hold hot foods without equipment to prevent moisture buildup.
Freeze all leftovers immediately after service.
Which combination of practices best represents control of Bacillus cereus in foodservice?
Proper cooking only
Proper holding and cooling only
Proper cook, hold, and cooling with appropriate hot-holding equipment
Use of chemical sanitizers on finished dishes
Which condition prevents Clostridium botulinum from producing its toxin?
High oxygen environment
pH 4.6 or lower
Presence in soil and water
Refrigeration below 5°C
Which action should be taken with damaged containers of canned food to control the risk of botulism?
Repackage and use immediately
Boil contents for 5 minutes before using
Discard them
Store at room temperature
What is the correct total time allowed to cool hot TCS food from 135°F to 41°F or lower?
2 hours
4 hours
6 hours
8 hours
During Step 1 of the two-step cooling process, hot TCS food must be cooled from 135°F to 70°F within which timeframe?
30 minutes
1 hour
2 hours
4 hours
In Step 2 of the two-step cooling process, food must be cooled from 70°F to 41°F within:
1 hour
2 hours
3 hours
4 hours
Which practice minimizes time in the Temperature Danger Zone for TCS foods?
Holding at 90°F
Keeping at 41°F or lower or 135°F or higher
Cooling from 135°F to 70°F over 5 hours
Leaving covered on the counter
If food reaches 70°F from 135°F in less than 2 hours, how much total time remains to reach 41°F?
The remaining time is reduced to 4 hours
You still have 6 total hours
You must finish within 2 hours
Cooling must stop
Which statement about checking temperature and cooling in food safety is most accurate?
TDZ is safe for extended holding
Cooling requires a one-step process
Monitoring temperature helps avoid the TDZ
41°F is within the TDZ and should be avoided
A pan of soup has cooled for 2 hours but is still at 75°F. According to safe cooling rules, what is the correct next step?
Throw it out immediately
Reheat it to 165°F and use for immediate service, or cool correctly
Keep cooling it for another 2 hours without reheating
Store it as-is for up to 7 days
Which statement is true about the 7-day storage rule for properly cooled food?
The 7-day limit applies only to frozen foods
Properly cooled food can be kept for 7 days, but freezing pauses this count until thawed
Properly cooled food must be used within 24 hours
Mixing new items with older ones resets the date to the newer item
Which statement best describes how container depth affects cooling time for hot food?
Greater depth means faster cooling
Greater depth means longer cooling time
Depth does not affect cooling time
Shallower containers cool slower than deep ones
What container choice will generally cool food the fastest?
A large deep container
A small shallow container about 2–3 inches deep
Any container as long as it is covered
A medium container filled to the top
Which statement about cooling methods is accurate?
Air is a good conductor and cools food quickly
Water is a good insulator and cools food slowly
Air is a good insulator and cools food slowly
Water and air cool at the same rate
Which method will cool a hot pan of chili the fastest?
Placing it uncovered on a refrigerator shelf (air cooling)
Transferring to a shallow pan and submerging in an ice water bath
Leaving it in a deep stockpot on the counter
Putting it in the freezer without changing containers
Which practice helps prevent contamination when using an ice paddle for cooling?
Use a clean and sanitized ice paddle
Keep the paddle submerged at all times
Share paddles across stations
Store the paddle at room temperature
Which step is included in the best procedures summary for cooling hot food?
Place in warm holding cabinet
Place in ice water bath
Cover tightly to trap steam
Avoid stirring
What tool is specified for monitoring during cooling in the best procedures summary?
Infrared gun
Tip sensitive digital thermometer
Dial oven thermometer
Mercury lab thermometer
When holding TCS food using time as a public health control, which starting temperature is acceptable?
Between 41°F and 70°F
Exactly 70°F
Above 135°F or below 41°F
Any temperature if labeled with a start time
Which practice is an example of reduced oxygen packaging (ROP)?
Rapid cooling with ice bath only
Sous vide sealing with no oxygen passing through the package
Open-pan refrigeration
Flash-freezing uncovered trays
Which of the following is NOT an acceptable method of cooling food?
Divide hot food into smaller or thinner portions and place in a refrigerator or freezer
Use an ice bath by transferring food to a clean cold container and placing the container in a larger one that holds ice or ice and water
Place hot food in shallow pans and leave at room temperature for initial cooling
Stir or rotate food while it is cooling
